Application of pattern recognition to the discrimination of roasted coffees

被引：30
|
作者：
Martin, MJ
Pablos, F
Gonzalez, AG
机构：
[1] Department of Analytical Chemistry, University of Seville
来源：
ANALYTICA CHIMICA ACTA | 1996年 / 320卷 / 2-3期
关键词：
pattern recognition; chemometrics; coffee;
D O I：
10.1016/0003-2670(95)00550-1
中图分类号：
O65 [分析化学];
学科分类号：
070302 ; 081704 ;
摘要：
Pattern recognition procedures have been applied to samples of roasted coffee. Some of them are torrefacto samples, that is coffee roasted with addition of sugar. Principal component analysis, cluster analysis, linear discriminant analysis, soft independent modelling of class analogies, and Spearman correlation studies have been carried out. Caffeine, aqueous extract, amino acids, polyphenols, 5-(hydroxymethyl)furfural, potassium, sodium, calcium, iron, manganese and magnesium have been used as chemical descriptors.
引用
收藏
页码：191 / 197
页数：7
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